Tasty Rhubarb-Muffins

Like rhubarb-muffins? Numerous varieties here made from orange, zucchini, and streusel-topping for you to try. With muffin-recipes, there are so many different taste combinations you can experiment with.

When baking rhubarb-muffins, always remember to drain your rhubarb well if using the pre-frozen rhubarb and not freshly chopped.

Rhubarb just seems to go with SO MUCH, and always best served warm!


2 cups flour

2/3 cup sugar

1 1/2 tsp. baking powder

1 tsp. salt

1 egg

1/2 tsp. baking soda

1/4 cup vegetable oil

3/4 cup orange juice

3 tsp. grated orange peel

1 1/4 cup finely chopped rhubarb

Mix the dry ingredients; beat the egg and oil; add juice and rhubarb to dry mixture. Bake at 350F for 25 minutes.


2 cups flour

1 egg

1/2 tsp. salt

1 cup buttermilk

1/2 cup melted shortening

1 tsp. baking powder

Filling (cooked separately)

3/4 cup sugar

1/3 cup water

1 1/2 tsp. cornstarch

1 tblsp. lemon juice

1 1/2 cups chopped rhubarb

Thicken the filling in a pan over low heat and let cool.

Put one half of batter into muffin cups. Add a touch of filling, then fill to the top with more batter.

Streusel Topping

1/3 cup butter

1/3 cup sugar

1/3 cup flour

Sprinkle the tops generously. Bake 400F for 20 - 25 minutes.

Rhubarb muffin with butter


1 cup sugar

3 tsp. grated zucchini rind

2 eggs

2 tblsp. milk

2 tsp. baking powder

1/4 cup butter

1 1/2 cups flour

1/2 tsp. salt

1 cup chopped rhubarb

1 cup oatmeal

1/2 cup salad oil

Fill greased pan to 3/4 full. Sprinkle with sugar and grated peel on top if you like. 400F for 25 minutes.


1/3 cup milk

1/4 cup oil

1 egg

1/4 cup white sugar

1/4 cup brown sugar

1 tsp. salt

1 1/2 tsp. baking powder

1 tsp. almond extract

1 1/3 cup diced rhubarb

1 1/2 cups all purpose flour

Gently mix all ingredients and fold in the rhubarb last. Bake at 375F for approximately 20 - 25 minutes. Sprinkle the tops with sugar while hot.

Above Photo Courtesy of Blair Christenson

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